Chicken Marbella

 Chicken Marbella 

1/4 cup olive oil

1/4 cup red wine vinegar

3/4  cups large pitted prunes 

1/2  cup large green olives, pitted 

1/4 cup capers with juice 

3 bay leaves 

3/4 head of garlic, cloves separated, peeled and minced 

1/8 cup oregano

Kosher salt

Freshly ground black pepper

1 whole chicken, cut into 4 pieces 

1/8 cup brown sugar, lightly packed 

1/2 cup dry white wine 

Combine the olive oil, vinegar, prunes, capers, bay leaves, garlic, oregano, 2 tablespoons salt and 2 teaspoons pepper in a large bowl to make the marinade. Place the chicken in a large plastic storage bag and add the marinade. Squeeze out the air to ensure the chicken is full covered in the marinade and seal. Refrigerate overnight, turning occasionally to ensure the marinade is getting into all of the chicken. 

Preheat oven to 350 degrees. 

Place the chicken skin side up along with the marinade in a 9 x 13 baking dish in a single layer. Sprinkle with the brown sugar, 2 teaspoons salt and 1 teaspoon pepper. Pour the wine around the chicken, not on top. Roast for 45-55 minutes or until the internal temperature of the chicken reaches 145 degrees. Remove the dish from the oven, cover tightly with foil wrap and allow to rest for 10-15 minutes. 

Discard the bay leaves. Transfer the chicken to a serving platter along with the prunes and olives. Sprinkle with salt and serve hot with the pan juices.